A Recipe From: London?Escoffier created the Peche Melba to honor opera singer Nellie Melba while he was chef de cuisine at the Savoy Hotel in London.

Skill Level: EasyServes: 4

DirectionsCombine sugar and water in a saucepan and bring to a boil over medium-high heat. Add peach halves, reduce heat to a simmer and poach the peaches for 5 minutes. Cool slightly and drain.In a mixer, puree raspberries (save some for décor), confectioner's sugar and lemon juice. Strain the raspberry coulis through a sieve, pressing on solids and leaving seeds behind.To serve, place one scoop of vanilla ice cream in each bowl, top with tow peach halves and drizzle raspberry coulis over peaches and ice cream. Garnish with whole raspberries.

Sylvaine's tipsEscoffier's recipe calls for white peaches but yellow can be substituted. Escoffier didn't use whipped cream... but you can add a dollop if you prefer it that way. My picture shows a slightly "deconstructed" version to update the presentation of this classic dessert of French cuisine.